Monday, November 1, 2010

Mushroom Leek Risotto

I scooped up some shiitakes and oyster mushrooms from Paul Lagreze of New England Wild Edibles at the farmers market this Saturday. Combined with leeks from my garden, they made a delicious and earthy risotto. For a really proper risotto, use about a cup of white wine for your first addition of liquid to the rice - I never do this because I never have white wine on hand, and the dishes always come out delicious anyway, but the wine does add a certain something.

6-8 cups water and/or stock (chicken or veg)
olive oil
4-5 medium leeks, sliced
1 1/2 cups Arborio rice
1 lb mixed mushrooms, diced
Salt and pepper to taste
1/4 cup grated Parmesan (optional)

Heat the water and/or stock in a medium saucepan and keep it warm.

Heat a little olive oil in a heavy pot, then add the leeks and saute until soft, 3-5 minutes. Add the rice and saute for 1-2 minutes, until it turns translucent. Add a cup of liquid and cook, stirring frequently, over medium heat until it is absorbed. Add another cup and cook until absorbed. Repeat until rice is thoroughly tender.

While the rice cooks, heat a bit more olive oil in a large skillet. Add the mushrooms and saute until tender but still somewhat firm, 5 minutes or so. Add salt and pepper to taste.

When the rice is done, stir the mushrooms into it. If desired, stir in Parmesan as well. Taste and adjust seasonings as needed. Serve hot.

Serves 4-6.

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